How to Make Perfectly Creamy Hummus – Better Than Store-Bought!
Learn how to make perfectly creamy hummus that is better than store-bought! Plus, I’ll show you how to top your hummus with an authentic and delicious Middle Eastern mixture of toasted nuts and spices that’s called Dukkah.
*Affiliates note: As an Amazon Associate I earn from qualifying purchases. My videos and blog posts may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.
5 Tips for Perfectly Creamy Hummus
When it comes to making hummus that is better than store-bought, I’ll show you the important tips you can take to ensure your final product will be smooth and creamy.
In my recipe video, I walk you through the tips to discuss why each is important and why you don’t want to skip any of them. Here are two of the five most important tips:
- Ensure that the chickpeas you use to make your hummus are well cooked, even if you start with canned chickpeas.
- Don’t forget to remove the skins of the chickpeas before you puree them. But don’t worry. This is not a major task. I show you a quick and easy trick for getting all the skins off the chickpeas in literally seconds!
So be sure to watch the Hummus recipe video to learn all of the five crucial steps to creating that perfectly creamy hummus!
Crunchy Hummus Topping for Creamy Hummus
Dukkah is a Middle Eastern recipe consisting of a combination of toasted nuts, seeds, and spices. You can make it in minutes, and it will take your creamy hummus to the next level in taste!
In my recipe video, I show you how to make this crunchy hummus topping. Plus, I also include all the exact amounts of the ingredients in the printable recipe.
And don’t worry if you have more Dukkah than you need to top your hummus. Serve it on the side for anyone who wants a bit extra.
You can also serve your crunchy hummus topping with some olive oil and sliced bread for dipping. Dip your bread in the olive oil and then in the Dukkah for a real tasty treat!
More Bean Recipes
If you are trying to include more beans in your diet, check out the following recipes, including how to make the best Instant Pot Pinto Beans in just 30 minutes.
Learn to Cook Beans the Right Way!
If you are new to cooking beans, watch the following tutorial videos where I show you how to cook dried beans the right way for maximum nutrient absorption.
Tip: Don’t soak your beans with baking soda. Although using baking soda was a regular practice when preparing dried beans, scientists now tell us that it actually leaches nutrients out of the beans!
Take Your Beans One Step Further
Want to learn how to truly maximize the absorption of nutrients from your beans and make them extremely digestible? Watch my how to soak and sprout beans tutorial video. I show you how easy it is to sprout your beans to help increase nutrient absorption and make the beans extremely easy to digest!
Download Your Free 36-Page Pantry List
While we are enjoying good weather and spending time out and about, be sure to start inventorying your pantry and make a plan to restock it while you’re shopping. To help you with this process, be sure to download my FREE 36-Page Essential Traditional Foods Pantry List.
In this list, I share all the foods you need to stock in your pantry as you transition your kitchen and pantry away from processed foods. Plus, I include lots of links to recipe videos where I show you how to use these ingredients that you are stocking in your pantry to make delicious and nutritious meals.
Kitchen Academy Videos
Are you looking for more traditional foods videos? I invite you to join the Traditional Foods Kitchen Academy. Members of this optional paid YouTube community get access to exclusive videos, live streams, and other members-only perks. Plus, your YouTube comments include a special members-only badge.
In the following members-only video, I talk about the real Mediterranean Diet.
Trending Posts on Mary’s Nest
Stay in Touch with Mary’s Nest
Subscribe to My YouTube Channel for Traditional Foods Videos (Free) -
When you subscribe, be sure to click on the notification bell that will let you know each time I upload a new video.
Subscribe to Mary’s Traditional Foods Newsletter (Free) -
Get a free eBook for signing up: How to Stock Your Essential Traditional Foods Four-Corners Pantry.
- Join the Traditional Foods Kitchen Academy (Optional Paid) - For more detailed videos, live streams, and exclusive members-only perks, join my YouTube membership community.
I look forward to having you join me in my Texas Hill Country Kitchen!Love,
Perfectly Creamy Hummus
- Food Processor or Blender (preferably a high speed blender)
- Medium bowl
- Mesh strainer
- 1 1/2 cups Cooked chickpeas If you prefer to use canned chickpeas, you will need one 15-ounce can.
- 1/4 cup Tahini
- 1/4 cup Lemon juice, fresh squeezed I used the juice of two medium lemons.
- 2 tbsp Extra virgin olive oil Plus, you'll want additional olive oil to drizzle on top of the hummus.
- 1 small Garlic clove, minced
- 1 tsp Fine ground sea salt
- 2 Ice cubes You can also use 2 tablespoons of water in place of the ice cubes.
- Sliced pita bread, pita chips, and/or raw sliced veggies These are for serving with your hummus.
- 1/2 cup Hazelnuts, toasted
- 3 tbsp Almonds, toasted The original recipe from the Mediterranean Dish (see Recipe Notes below) called for almonds with the skins on them. I used skinless Marcona almonds instead.
- 4 tbsp Sesame seeds, toasted
- 3 tbsp Pistachios
- 1 tbsp Fennel seeds
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Cayenne Pepper This ingredient adds some spice, so you can reduce the amount or leave it out if you prefer less spice.
- 1 pinch Sea salt
How to Make Hummus
- If you are using canned chickpeas, place them in a saucepan and cover them with water.
- Place the saucepan on the stove and bring the chickpeas to a boil. Turn the heat down to medium-low and allow the chickpeas to simmer for 20 minutes. It is very important that the chickpeas be VERY soft.
- After simmering the canned chickpeas, strain them and place them in a bowl of cool water. Make sure that chickpeas are completely submerged under the water with at least 2 inches of additional water above the chickpeas.
- If you are using dried chickpeas that you have soaked and cooked, make sure that you cook them longer than the recommended time of 90 minutes (or up to two hours). After the recommended cooking time and the chickpeas have softened, cook them an additional 20 minutes until they are VERY soft.
- After cooking the dried chickpeas, strain them and place them in a bowl of cool water. Make sure that chickpeas are completely submerged under the water with at least 2 inches of additional water above the chickpeas.
- Next, submerge your clean hands into the bowl of water containing the chickpeas and rub the chickpeas between your fingers. This process will loosen all the skins, which will float to the top. (See video for the process.)
- Skim off the skins that have floated to the top of the water and strain the chickpeas from the water.
- Add the chickpeas and all the remaining ingredients to the bowl of a food processor and process for 2 1/2 minutes. Stop the processor and scrape down the sides.
- Taste the mixture and add additional lemon juice or salt if necessary.
- Continue to process the mixture for another 2 1/2 minutes until it is smooth and creamy. (See video for the example texture.) Do not skip this step. You want to make sure that you process the mixture for at least 5 minutes.
- Transfer the hummus to a plate and swirl the top with a teaspoon and then refrigerate the hummus for approximately one hour to cool. (See video for the swirling technique.)
- Once cooled, you can drizzle additional olive oil on top of the hummus and add the Dukkah topping. (See the Dukkah recipe below.)
- Serve with sliced pita bread, pita chips, and/or raw sliced veggies.
- Store in an airtight container with plastic wrap pressed down onto the hummus. Your creamy hummus will stay fresh in the refrigerator for one week.
How to Make Dukkah
- Place all the ingredients into a food processor and pulse a few times until the mixture is chopped but chunky in appearance. DO NOT over process. You do not want to create a nut/seed butter. (See video for an example consistency of the Dukkah.)
- Alternatively, if you do not have a food processor, you can rough chop all the ingredients together.
- Once you've reached the Dukkah's desired consistency, use some of this mixture to top your hummus. You can store any remaining Dukkah in an airtight container, and it will stay fresh for two weeks.
Shop for items used in this blog post or video
Favorite Kitchen Supplies
More Kitchen Supplies with Promo Codes
Use promo code MARYSNST for a one-time 15% off Masontops and Breadsmart products on Amazon.com.
- Mockmill Grain Grinder and Whole Grains (including Einkorn, Emmer, and Spelt)
Use promo code marysnest for a 5% discount on Mockmill Stone Grain Mill products, including Ancient Grains, like Einkorn, Emmer, and Spelt.
Amazon Shop and Shopping Guide
- Visit Mary’s Nest Amazon Shop
- Visit my Shopping Guide page
Learn where I buy my Beef Bones, Wild-Caught Fish, Sprouted Grains, and more…and learn about Special Discounts for Mary’s Nest visitors, including from US Wellness Meats, Vital Choice, Masontops, and Breadsmart.
**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.